Roasted Beet Herbed Vegan Ricotta Crostini Recipe

These crostini are particularly tempting because they are filled with vegan herb ricotta that is produced with raw cashews.

Roasted Beets Crostini: – 1.5 tablespoons olive oil – 1 large red beet washed and chopped – 1 large yellow beet washed and chopped – 1/4 teaspoon sea salt to taste – 1 large baguette sliced and toasted Vegan Herbed "Ricotta": – 1.5 cups raw cashews soaked overnight – 1 cup cauliflower florets steamed – 1 small clove garlic minced – 1/4 cup lemon juice – 1/2 cup unsweetened cashew milk see note* – 2 tablespoons nutritional yeast – 1 teaspoon sea salt – 4 large fresh basil leaves chopped – 2 teaspoons dried oregano

Ingredient

Direction

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1

Pour 2 inches of water over raw cashews in a bowl. Soak overnight on the countertop. Strain and dry.

Make the Vegan "Ricotta" 

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2

Steam cauliflower till fork-tender, 5–8 minutes. To make ricotta, combine or process all components. 

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3

Use ½ cup cashew or almond milk, increasing to 3/4 cup if needed. Ricotta thickness depends on nut milk quantity. 

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4

Proceed to blend until the desired texture is achieved. My possesses a certain degree of texture.

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1

Start with a 415-degree oven. Clean, peel, and dice beets. Pour olive oil and sea salt over chopped beets on a large baking sheet. 

Roast the Beets 

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2

Toss everything with your hands to coat the beets. Roast beets on the centre rack of the preheated oven for 30–40 minutes, stirring halfway through.

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1

Use 1–2 teaspoons of ricotta on toasted baguette pieces. Add roasted beets and reduced balsamic and honey. Serve with fresh basil on top.

Make the Crostini 

Also See

Stuffed Grilled Avocados Recipe